Tortilla Pizza Wrap Chicken (Print Version)

A crispy tortilla layered with chicken, mozzarella, and marinara folded for a quick satisfying meal.

# What You'll Need:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - ½ cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - ½ teaspoon dried oregano
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# How to Make:

01 - Place a tortilla flat on a clean surface and make a single cut from the center straight to the edge.
02 - Spread 2 tablespoons marinara sauce in the lower left quarter and top with half the shredded chicken.
03 - Sprinkle half of the mozzarella cheese onto the upper left quarter.
04 - Spread 2 tablespoons marinara sauce in the upper right quarter and season with oregano, garlic powder, and red pepper flakes if using.
05 - Place a few fresh basil leaves in the lower right quarter if desired.
06 - Fold the tortilla from the bottom left quarter upwards, then to the right, and finally down to form a layered triangle.
07 - Repeat the preparation and folding steps for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat and cook wraps seam side down for 2–3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if desired, and serve hot.

# Expert Advice:

01 -
  • It delivers all the comfort of pizza in under 20 minutes, no delivery wait required.
  • The folding technique creates perfect layers so every bite has chicken, cheese, and sauce.
  • You can customize it endlessly with whatever pizza toppings you're craving that day.
02 -
  • Don't skip pressing the wrap gently in the skillet or the layers won't fuse together properly.
  • If your marinara is too watery, the tortilla will get soggy, so use a thick sauce or drain off excess liquid first.
  • Medium heat is key, too high and the outside burns before the cheese melts inside.
03 -
  • Brush the outside of the tortilla with a tiny bit of olive oil before folding for extra crispness.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the wrap perfect golden edges.
  • If you're making multiple wraps, keep finished ones warm in a 200-degree oven while you cook the rest.
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